JP3281613B2 - Peptide and bread dough derived from corn protein - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a corn protein-derived peptide useful as a food additive and a bread dough to which the peptide is added, and more particularly to a corn protein-derived peptide capable of alleviating the aging of frozen and refrigerated bread dough. The present invention relates to a peptide-doped bread dough that can maintain the softness and fineness of the obtained bread and reduce the occurrence of pear skin.

[0002]

2. Description of the Related Art In recent years, the bread industry has been focusing on development of bread dough, especially frozen and refrigerated dough so that fresh and delicious bread can be eaten anywhere. For example, in the production of frozen bread dough, monoglyceride is mainly used as a dough improving material. As for pan yeast, freeze-resistant yeast has been found and has already been put to practical use. However, in the manufacture of frozen bread dough, gluten is damaged due to the formation of ice crystals during the manufacturing process, glutathione is leaked into the dough due to the death of yeast, and the SS bond of glutelin, a protein in gluten, is broken. (Chemistry and Biology: Vol. 31,
(6) 374-381 (1993)). For this reason, at present, a large bread maker gathers dough production factories in one place and ships them in the form of frozen dough to factories in various places, where they go through a process of thawing, heating, baking and shipping. Also, these major manufacturers produce almost 24 hours a day.

[0003]

However, the use of the above-mentioned concentrated bread dough production and distribution system in small and medium-sized or privately-run bread makers requires the storage of frozen bread dough for a long period of time, energy costs and human resources. It is also difficult to bake soft and fresh bread. For this reason, bread dough that can suppress aging even in refrigerated storage under conditions of about 0 to 5 ° C, in which the activity of yeast becomes more active in frozen and refrigerated storage for a relatively short period of time, especially in the case of frozen storage, where the aging of the dough is remarkable. However, although it is desired by small and medium-sized or privately-run bread manufacturers, the decrease in fermentation power, the appearance of pear skin,
There is a problem that it is not possible to prevent the aging of bread dough, which is caused by a decrease in softness and uneven texture. If frozen dough is produced using a commonly used yeast food for freezing, the effect of preventing aging can be recognized, but it is not sufficient.

[0004] On the other hand, the residue obtained by extracting useful substances such as starch from corn raw materials is insoluble in water and has a low nutritional value, so that it is used for industrial applications such as adhesives and paints. There is a problem that it is left as a resource and its effective use is not planned.

[0005] The present invention has been made to address such a problem, a corn protein-derived peptide as a food additive capable of suppressing aging in bread dough and constantly baking soft and fresh bread; An object of the present invention is to provide a bread dough to which the peptide is added.

[0006]

Means for Solving the Problems The invention of claim 1 is to provide a maize protein zein with proteolytic enzyme pronase (Pr
water-soluble corn protein-derived peptide obtained by decomposition using an onase). In addition, the corn protein-derived peptide in the present invention is not a single peptide, but a peptide mixture obtained by partial decomposition with the above-mentioned pronase.

[0007] The invention of claim 2 is a dough comprising a peptide, wherein the peptide is the corn protein-derived peptide.

The present inventor has studied dough-adding peptides which can contribute to the prevention of dough aging in the baking process using refrigerated storage dough. As a result, even after freezing and refrigeration, fermentation power is not reduced and aging of bread dough can be alleviated. A new peptide was found. The present invention has been made on the basis of such findings, and corn protein zein, which has not been effectively used in foods, is hydrolyzed by decomposing the corn protein zein using a proteolytic enzyme pronase into a water-soluble peptide. It is possible to maintain the fermentation power of the prepared food, and by blending this peptide, it is possible to alleviate the aging of bread dough.

As the corn protein zein that can be used in the present invention, commercially available zein powder such as Showa Zein DP (trade name, manufactured by Showa Sangyo) can be used. Further, the corn seeds can be obtained by using a residue obtained by grinding the corn seeds to remove starch, corn gluten meal or the like produced in a wet milling process, and performing a degreasing treatment, a solvent extraction treatment, and a drying treatment as necessary. As the degreasing treatment, for example, a mixed solution of hexane and ethanol (hexane / ethanol (volume ratio)
= 1/1) at room temperature for about 1 hour, and the solvent extraction treatment can be carried out at 60 ° C for about 6 hours with stirring using alcohols such as ethanol.

[0010] The corn protein-derived peptide partially decomposes the above-mentioned corn protein zein using a protease, pronase. For example, it is obtained by suspending and dispersing zein in water while maintaining the pH at a predetermined value, adding a proteolytic enzyme pronase to carry out an enzymatic reaction, and rendering the solution water-soluble. In addition, there are proteases other than pronase, but with respect to the fermentability of bread dough, peptides partially degraded using pronase are the most excellent, and are suitable as bread dough additives.

The results of measuring the fermentation power of bread dough containing a peptide obtained by enzymatic treatment of corn protein zein will be described specifically. For the enzyme treatment of protein zein, 6 g of zein is added to 10 mM Tris-HCl buffer (pH 8.
0) Six samples suspended in 800 ml were prepared, and 100 mg of one enzyme was added to each sample, and the enzyme reaction was carried out at 37 ° C. for 16 hours. The enzymes used for each were pronase, trypsin, chymotrypsin, subtilisin, and thermolysin. After the reaction was completed, the water-soluble peptide solution was boiled in a boiling water bath for 5 minutes to inactivate the enzyme. For thermolysin, 12 minutes for 10 minutes
The enzyme was inactivated in an autoclave at 0 ° C. The unreacted protein precipitate was centrifuged at 10,000 rpm for 10 minutes, and the supernatant was filtered with a filter paper having an eye roughness of 5C. Thereafter, desalting treatment was performed to obtain a corn protein-derived peptide which was partially degraded by each protease and became water-soluble.

Next, the dough fermentation power after the addition of each peptide obtained by the above method was measured. Measurement of fermentation power is A
The measurement was performed using a Farmograph manufactured by TTO. After dissolving 200 mg of peptide in 50 ml of liquid medium, suspending 3 g of yeast and preheating at 30 ° C for 10 minutes, data of carbon dioxide emission was captured at the same temperature for 90 minutes.
Table 1 shows the composition of the medium for the thermography measurement, and FIG. 1 shows the amount of carbon dioxide generated. The control in FIG. 1 is an example in which no peptide was added.

[0013]

[Table 1]

As is clear from FIG. 1, the amount of carbon dioxide generated by fermentation was highest in the medium to which the peptide obtained by treating zein with pronase was added, and the dough fermentation power was the highest.

The corn protein zein enzyme pronase treatment conditions are as follows: 100 ml aqueous solution;
g, preferably 0.6-0.8 g, pH 7.2-7.8, preferably pH 7.5, enzyme 60-150 mg, preferably 80-120 mg
, Reaction temperature 30 ~ 45 ℃, preferably 40 ℃, reaction time
It is 10 to 24 hours, preferably 12 to 16 hours. Under the above-mentioned pronase treatment conditions, together with the desalting treatment described below, a peptide that is water-soluble and excellent in the fermentation power of bread dough can be obtained.

The corn protein-derived peptide is subjected to desalting of the water-soluble peptide which has been treated with the above enzyme pronase.
Any desalting method can be employed as long as it can separate peptides. Examples include ultrafiltration, fractionation by high performance liquid chromatography, and dialysis. Among these, a peptide having a predetermined molecular weight distribution can be obtained, and therefore, fractionation treatment by ultrafiltration or high performance liquid chromatography is preferable. As an example of a preferable fractionation treatment by ultrafiltration, a treatment for fractionating the molecular weight range using a minitan filter plate (regenerated cellulose membrane) manufactured by Nippon Millipore Co., Ltd. can be mentioned. Molecular weight 10,000 to 10
By setting the value in the range of 0, preferably in the range of 5,000 to 500, stable dough fermenting power can be obtained. In addition, excellent dough fermentation power can be obtained regardless of the type of bread dough, such as high-sugar bread dough and low-sugar bread dough.

Bread doughs were prepared as two types of fermentation models, a high-sugar bread dough and a low-sugar bread dough, and a water-soluble corn protein-derived peptide having a molecular weight of 5,000 to 500 was added, and a fermentation test was performed using a farmograph. After dough is divided into 50g pieces, the temperature is 5 ℃ and the relative humidity is 90.
%, And after 24 hours, 4 days, and 7 days, the fermentation power of the dough was measured by a pharmograph.

The capture of the carbon dioxide emission data is 300
The experiment was conducted by adding 2 g of peptide to 500 g of strong powder. Table 2 shows the dough composition for the fermentation test.
2 and 3 show the measurement results, respectively. FIG. 2 shows the results for high sugar bread dough, and FIG. 3 shows the results for low sugar bread dough. The controls in Table 2, FIG. 2 and FIG. 3 are the cases where no peptide was added.

[0019]

[Table 2]

In the high sugar bread dough shown in FIG.
Also in the low-sugar bread dough shown in (1), the amount of carbon dioxide generated increased by the addition of the peptide as compared with the control. The difference was that, under the condition of storage at 5 ° C., the bread dough with the corn protein-derived peptide had 5 to 10% better fermentation power than the bread dough without the peptide after storage for one week.

As described above, the corn protein-derived peptide of the present invention has an action of maintaining the fermentability of bread dough. Due to such an effect, the peptide of the present invention can be used as a food additive in wheat dough food products accompanied by freezing and refrigeration and fermentation by yeast.

[0022]

EXAMPLE 1 First of all, flour, dough improving material, white sugar, salt, skim milk powder, whole egg, yeast ("Oriental Yeast" manufactured by Oriental Yeast Co., Ltd.), water and having a molecular weight of 5,000-500. Table 3 shows water-soluble corn protein-derived peptides.
Into a ball at the mixing ratio shown in Table 3 and kneading using a vertical mixer for 3 minutes at low speed and 4 minutes at medium speed.
The mixture was further kneaded at a low speed of 2 minutes, a medium speed of 3 minutes and a high speed of 5 minutes at a kneading temperature of 22 ° C. to obtain a bread dough.

The obtained bread dough was fermented at a temperature of 28 ° C. and a relative humidity of 75% for 30 minutes. Fermentation end temperature is 2
5 ° C. Next, the floor time was taken for 20 minutes, and then the dough was divided into 50 g pieces, and placed in a dough conditioner and refrigerated at 5 ° C. and 90% relative humidity for 24 hours. After refrigerated storage, at a temperature of 20 ° C and a relative humidity of 85%
Chilled for 60 minutes. This is at a temperature of 38 ° C and a relative humidity of 8
Secondary fermentation was performed at 5% for 60 minutes, and baked at 200 ° C. for 10 minutes to obtain the bread of Example 1.

Comparative Example 1 A bread was obtained under the same composition and production conditions as in Example 1 except that the peptide was not used.

In order to evaluate the bread obtained in Example 1 and Comparative Example 1, sensory tests were conducted by 15 panelists. The sensory test was evaluated based on softness, fineness, and taste. The sensory test was performed in a three-stage evaluation (1 to 3). Compared to the control without peptide and monoglyceride, the softness is how the texture changes when eaten, the fineness is the fineness and uniformity when cut, and the taste is the person who ate Whether or not you feel
Each was evaluated. 15 out of 15 panelists rated 15
A case of 2/3 or more in the name was A, and a case of 2/3 or more when combined with 2 and 3 was B, and a case of less than 2/3 was C.

[0026]

[Table 3]

As is clear from Table 3, when a bread dough is produced by adding a corn protein-derived peptide, the quality of the refrigerated dough is improved and the texture is also improved. In addition, refrigerated yeast (Kyowa Hakko Co., Ltd.)
Except for changing to "Diaeast FRZ", a bread dough was manufactured with the same composition and conditions as in Example 1, and a loaf of bread was obtained, and the same sensory evaluation as in Example 1 was performed. The fineness and taste were both A.
Further, the dough was prepared using refrigerated yeast ("Dia Yeast FRZ" manufactured by Kyowa Hakko Co., Ltd.) under the same composition and conditions as in Example 1, and was frozen and stored at -5 ° C for 24 hours. After freezing and storage, the samples were thawed at a temperature of 20 ° C and a relative humidity of 85% for 60 minutes. The bread was obtained under the same conditions as in Example 1 and subjected to the same sensory evaluation as in Example 1. The softness, fineness and taste were all A.

Examples 2 to 3 and Comparative Examples 2 to 3 Evaluation of the addition of a peptide derived from corn protein was performed on confectionery bread dough. Manufacture of confectionery bread dough was performed by a liquid method, and the yeast used was refrigerated yeast. As a middle-class dough, first, strong powder, upper white sugar, liquid egg, skim milk powder,
The liquid type, dough improving material, refrigerated yeast, peptide and water used in Example 1 were put into a bowl at the mixing ratio shown in Table 4, and kneaded at a low speed for 3 minutes and a medium speed for 4 minutes using a vertical mixer. The mixture was kneaded at ℃ to prepare a sponge dough. The sponge dough obtained is subjected to a temperature of 25 ° C and a relative humidity of 75% for 9 hours.
Fermented for 0 minutes.

Next, upper white sugar, salt, and shortening were added and kneaded as the main kneading dough at the mixing ratios shown in Table 4 to the medium seed dough to obtain a main kneaded dough. The kneading conditions were as follows: low speed 3 minutes, medium speed 7 minutes, low speed 3 minutes, medium speed 5 minutes, and high speed 2 minutes.

In order to recover the damage from the kneading of the dough, take a floor time of 15 minutes and then weigh 50 g of dough.
It was divided by molding. Next, the dough is at a temperature of 5 ° C and a relative humidity of 90.
% For 24 hours. After refrigerated storage, temperature 20
Chilled at 85 ° C and 85% relative humidity for 60 minutes. This is fermented at a temperature of 37 ° C and a relative humidity of 85% for 60 minutes.
It was baked at 7 ° C. for 7 minutes to obtain confectionery bread of each example and comparative example.

The temperature of the medium kneading was 22 ° C., a 30-minute bench time after kneading, a 50-minute spontaneous fermentation time, and a main kneading.

The confectionery dough obtained in each of the examples and comparative examples was evaluated based on the appearance ratio of pear skin on the surface. A is a case where pear skin is not observed, B is a case where pear skin is slightly observed, and C is a case where pear skin is generated over the entire surface. Also, as in the first embodiment, 1
Sensory tests were conducted by five panelists and evaluated by the same method as in Example 1.

[0033]

[Table 4]

As a result of the evaluation test, Examples 2 and 3 were superior to Comparative Examples 2 and 3 in sensory test results.
In particular, Example 2 was the most excellent because pear skin was not generated.

[0035]

Industrial Applicability The present invention is a water-soluble corn protein-derived peptide obtained by decomposing corn protein zein using proteolytic enzyme pronase, so that it can be easily and uniformly mixed as an aqueous solution with bread dough or the like. . In addition, the fermentation ability of the added yeast can be reduced even after freezing and refrigerated storage. Further, the residue obtained by extracting useful substances such as starch from corn raw materials can be effectively used.

Further, since the bread dough contains the above-mentioned corn protein-derived peptide, even if the bread is made of refrigerated dough, the decrease in fermentation power after refrigerated storage and defrosting is reduced as compared with the case where no bread is added. , Can reduce the aging of the dough surface. As a result, even a small or medium-sized or privately-run bread maker can contribute to labor saving of a bread manufacturing work environment and improvement of bread quality.

[Brief description of the drawings]

FIG. 1 is a view showing the results of measuring the dough fermentation power.

FIG. 2 is a graph showing the results of measuring the fermentation power of high sugar bread dough.

FIG. 3 is a graph showing the results of measuring the fermentation power of a low-sugar bread dough.

Continuation of the front page (58) Fields investigated (Int. Cl. ⁷ , DB name) A21D 2/00-17/00 BIOTECHABS (STN) CA (STN) MEDLINE (STN) WPIDS (STN) BIOSIS (STN)

Claims (2)

(57) [Claims] 1. Aging prevention of dough during freezing and refrigeration storage
A corn protein-derived peptide for stopping
Pide is degraded from maize protein zein using proteolytic enzyme pronase and fractionated using ultrafiltration membrane.
A water-soluble corn protein-derived peptide having a molecular weight of 10,000 to 100 thereafter . 2. Aging of bread dough in frozen and refrigerated storage.
Bread dough containing a peptide that can be prevented ,
Bread dough, wherein the peptide is the corn protein-derived peptide according to claim 1.